Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 15, Issue 6 - Serial Number 60, January and February 2020, Pages 89-101   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v15i6.75657

Authors

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari^*

Department of Food Sciences and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU)

Abstract

Ultrasound assisted extraction (UAE) has attracted growing interest, due to its great advantages for the extraction of bioactive compounds from plant species. Ultrasound efficiency is affected by various factors such as extraction temperature, extraction time, intensity of ultrasound waves, and type of ultrasound system. Therefore, this study aimed to investigate the process conditions of two ultrasonic systems (bath and probe) to determine the highest extraction efficiency of phenolic and flavonoid compounds in oregano leaves and the best ultrasound extraction conditions. The effects of different combinations of the ultrasonic variables include bath (40-60 °C; 30-60 minutes) and probe (40-60°C; 5-25 minutes and ultrasound amplitude: 20- 40%) were studied using ethanol-water (50:50v/v) solvent. The antioxidant activities of the extracts were then evaluated by the 2, 2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and reducing power tests.The best conditions for extraction of phenolic compounds and flavonoids were obtained using ultrasonic probe system at 50 ° C for 15 minutes and amplitude of 40%. The maximum total phenol and flavonoid were 473.22 ± 25.9 μg of gallic acid equivalent and 46± 1.24 μg of quercetin equivalent per mg of dry extract, respectively. The results showed that the UAE method had a considerable effect on the extraction of bioactive compounds from oregano leaves, and also the probe system had a higher efficiency than the bath system.

Keywords

Ultrasound bath; Ultrasound probe; Oregano leaf; Phenolic compounds; Antioxidant activity

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